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Topic: My best pie yet! (Chicago thin) (Read 1145 times)

This pizza used Garvey's pizza factory dough but with an autolyse of 15 minutes with 75% of the flour and 100% of the water. It really baked up nice and was so easy to work with, it practically rolled itself out.

The sausage is Garvey's except with 50% more black pepper. The cheese was Bella Rosano whole milk mozzarella and 10% provolone. The Bella Rosano stuff is even better than the Trader Joe's mozzarella I've been using. Toppings were sausage, green peppers, fresh mushrooms and fresh basil. I think I'm starting to get the hang of this.

That looks amazing. And relatedly, Garcia's! I hadn't thought of that place in years. Thanks for linking to that thread. I may need to try your recipe. I remember when a Gutbuster was a fine base for a night of Falls City ($4.29/case, longneck returnables. Oof.).

I made this again tonight (no pics). I'm still working on the sauce, I tried ditching the dried basil and using only fresh basil from my garden. It was good but I think I want to up the zing a little, I might try a teaspoon of louisiana hot sauce next time.

I made this again tonight (no pics). I'm still working on the sauce, I tried ditching the dried basil and using only fresh basil from my garden. It was good but I think I want to up the zing a little, I might try a teaspoon of louisiana hot sauce next time.

Why not try a Garvey sauce....you going with his sausage , right? Put the hot sauce on top of the finished pizza if you like maybe.